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派博传思国际中心 »期刊书目

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Titlebook: Korean Food and Foodways; The Root of Health F Cherl-Ho Lee Book 2022 The Editor(s) (if applicable) and The Author(s), under exclusive lice

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发表于 2025-3-21 19:58:35 | 显示全部楼层 |阅读模式
书目名称Korean Food and Foodways
副标题The Root of Health F
编辑Cherl-Ho Lee
视频videohttp://file.papertrans.cn/546/545923/545923.mp4
概述Discusses details of Korean traditional food categories.Elaborates on fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces.Inspires future contributions of Korean food concepts and T
图书封面Titlebook: Korean Food and Foodways; The Root of Health F Cherl-Ho Lee Book 2022 The Editor(s) (if applicable) and The Author(s), under exclusive lice
描述.This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods..
出版日期Book 2022
关键词Korean food; health concepts; fermentation technology; Traditional Medicine; alcoholic/non-alcoholic bev
版次1
doihttps://doi.org/10.1007/978-981-19-0023-5
isbn_softcover978-981-19-0025-9
isbn_ebook978-981-19-0023-5
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor
The information of publication is updating

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Food Culture of the Han Korean Ethnic Group During Northeast Asian State Formation,ns arise regarding the degree to which ancient mythological kingdoms can be regarded as historical. These include kingdoms ruled by China’s Liao, Shun, and Xia kings, as well as the semi-mythological Shang and Zhou dynasties, along with Korea’s Hwanguk, Baedalguk, and Dangun Joseon (or Gojoseon) kin
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The Development and Distinctive Features of Korean Non-alcoholic Beverages,Over time, tea, punch, and other drinks in this category developed as post-meal libations, and some acquired symbolic meaning. Traditional beverages come in many forms, each with a host of varying recipes. Historical cookbooks record the ingredients used in these beverages, hinting at the close ties
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The History and Manufacture of Traditional Korean Alcoholic Drinks,alcohol in Korea, likely because the country’s ancient history is so closely tied to that of China. However, a story in . (History of the Three Kingdoms), points that in the third century CE a man from the Baekje kingdom, named Inbeon, brought his wine-making method to Japan and came to be revered a
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The Development of Eastern Medicine (Donguihak) and the Traditional Korean Diet,inese medicine blended with Daoism and Northeast Asian shamanism. This chapter elucidate the Korean folk beliefs and Daoist thought. Traditional Korean Medicine (TKM), as distinct from Traditional Chinese Medicine (TCM), refers to that which developed as a native practice on the Korean Peninsula. It
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